Effects of different heating methods on positional differences in taste, texture, color, and palatability of simmered food: Comparison of sensor responses and sensory evaluation results

The palatability of food depends on various factors including the five human senses. The palatability of beverages can now be objectively and quantitatively evaluated owing to the development of various sensing devices including taste sensors. In this study, we carried out a sensory evaluation and physicochemical analyses using three sensing devices (a taste sensor, a creep meter, and a colorimeter) to objectively evaluate the palatability of foods simmered by different heating methods. The samples used for the evaluation were selected from daikon radishes simmered in large quantities using professional heating appliances. The results of the sensory evaluation were in good agreement with those of the analysis using each sensing device. It was clarified that the palatability, taste, texture, and color of the simmered food (daikon) placed at different positions (outer and middle regions of a pan) were affected by the heating method.